Pastitsio
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing
YIELD: 4 servings.
Guests always seem to gobble up this authentic Greek beef and pasta casserole. The creamy white sauce is oh, so good. —Amanda Briggs, Greenfield, Wisconsin
Ingredients
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1 package (7 ounces) uncooked elbow macaroni
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1 pound ground beef or lamb
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1 medium onion, chopped
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1 garlic clove, minced
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1 can (8 ounces) tomato sauce
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1 teaspoon salt, divided
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1/4 teaspoon dried oregano
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1/8 teaspoon pepper
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1/4 teaspoon ground cinnamon, optional
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1/2 cup grated Parmesan cheese, divided
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1-1/2 cups 2% milk
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1 large egg, lightly beaten
Directions
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1.
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomato sauce, 1/2 teaspoon salt, oregano, pepper and, if desired, cinnamon; heat through.
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2.
Drain macaroni; place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside.
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3.
Preheat oven to 350°. In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
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4.
Remove from heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in remaining cheese. Pour sauce over macaroni.
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5.
Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts
1 each: 614 calories, 26g fat (13g saturated fat), 147mg cholesterol, 1206mg sodium, 57g carbohydrate (10g sugars, 3g fiber), 38g protein.
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